Nutritional Facts

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in the coconut and lemon peel.

Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Combine glaze ingredients; brush over loaf.Yield: 1 loaf (16 slices each).

Originally published as Lemon Coconut Loaf in Quick Cooking
May/June 1999, p49

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"After I reviewed this saying that I have never deviated from the recipe, I made changes that very week. I wanted to take this to a ladies' meeting at our church. We have several ladies on special diets (like vegan) so I needed to adapt the recipe to fit their needs. I used flax seed substitute for the eggs, rice milk for the milk and 3/4 cup honey for the sugar. I cut the other liquids to about 3/4 their normal amounts to compensate for the honey. I poured the batter into muffin cups and got approximately 12 muffins. For the glaze, I spread some honey and sprinkled coconut on top. They were a huge hit at our meeting."